Ingredients with Measurements:
- 6 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cups fresh spinach leaves, chopped
- 1/2 cup diced Scamorza Calabra cheese
Special equipment needed:
- 10-inch non-stick skillet
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
3. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
4. Add the chopped onion and sauté for 2-3 minutes until softened.
5. Add the chopped spinach leaves to the skillet and cook for an additional 2-3 minutes until wilted.
6. Pour the egg mixture over the spinach and onion mixture in the skillet.
7. Sprinkle the diced Scamorza Calabra cheese over the top of the egg mixture.
8. Place the skillet in the preheated oven and bake for 15-20 minutes until the frittata is set and the cheese is melted and golden brown.
9. Remove the skillet from the oven and let the frittata cool for a few minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 220
Fat: 16g
Carbohydrates: 5g
Protein: 15g
Substitutions for ingredients:
- Scamorza Calabra cheese can be substituted with any other type of cheese, such as mozzarella or cheddar.
- Fresh spinach leaves can be substituted with frozen spinach, but make sure to thaw and drain the spinach before using it in the recipe.
Variations:
- Add diced cooked bacon or ham to the frittata for a meatier version.
- Substitute the spinach with other vegetables, such as mushrooms or bell peppers.
- Add herbs, such as basil or oregano, to the egg mixture for extra flavor.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the frittata from sticking.
- Use a spatula to gently lift the edges of the frittata and make sure it's not sticking to the skillet before transferring it to the oven.
- Let the frittata cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the frittata, place it in a preheated oven at 350°F for 5-10 minutes until heated through.
Presentation ideas:
Serve the frittata on a platter with a sprinkle of chopped fresh herbs, such as parsley or chives.
Garnishes:
Garnish the frittata with a sprinkle of grated Parmesan cheese or a drizzle of balsamic glaze.
Pairings:
Serve the frittata with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Mixed green salad
- Garlic roasted potatoes
Troubleshooting advice:
- If the frittata is sticking to the skillet, use a spatula to gently lift the edges and make sure it's not sticking before transferring it to the oven.
- If the frittata is not cooked through after 20 minutes, cover it with foil and bake for an additional 5-10 minutes until set.
Food safety advice:
Make sure to cook the frittata until it's set and the internal temperature reaches 160°F to prevent foodborne illness.
Food history:
Frittata is an Italian dish similar to an omelette, but it's cooked in a skillet and finished in the oven. It's a popular dish for breakfast, brunch, or a light lunch.
Flavor profiles:
This frittata has a savory and slightly salty flavor from the Scamorza Calabra cheese, balanced by the sweetness of the onions and the earthiness of the spinach.
Serving suggestions:
Serve the frittata warm or at room temperature with a side salad or roasted vegetables for a complete meal.
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Region: Italian